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Monday, February 18, 2013

Cheesy Buttermilk Scones

From the kitchen of One Perfect Bite...While we are barreling towards spring here in the Pacific Northwest, I'm not quite ready to put my stockpot or Dutch oven away. The soups and stews I make will get lighter but they'll have a place on our table until the window boxes are blazing with my favorite red geraniums. Years ago, I didn't make soups for dinner because they seemed too light and I wanted to serve a more substantial meal to my family. As I became a better cook and ventured into soups made in other regions of the world, I became a convert. It was a slow process and one I wasn't completely comfortable with, until I had a bevy of recipes for salads and breads that would lend additional spine to a souper supper. While I prefer to serve freshly made and fragrant breads with soup, time does not always permit the slow rise a good bread requires. As a result, I'm always on the lookout for quick breads that can be made in their stead. I found these savory cheese scones on the Real Simple website and gave them a try several weeks ago. I made them again for our supper tonight and I've decided to move them into my recipe rotation. I never argue with simple and delicious and these scones win on both counts. I have one caution to share you regarding their preparation. This recipe is designed to make 12 thin wedges. If you choose to make only eight, it will affect the amount of time the scones need to cook. I like thicker wedges and my scones took 22 minutes to brown and cook through. The cheese makes these quite fragrant as they bake and when they are served warm they really are a perfect accompaniment for soup. I like this recipe. While it does not make my socks go up and down, it is very nice and I'll be making the scones more often. I think those of you try this recipe will also be pleased with these savory scones. Here's how they are made.

Directions:
1) Heat oven to 400 degrees F. Lightly coat a baking sheet with vegetable cooking spray.
2) Combine flour, baking powder, and butter in a food processor and pulse until mixture resembles coarse breadcrumbs. Transfer to a large bowl and add both cheeses, thyme, hot pepper flakes, and buttermilk. Stir until mixture sticks together. (It will be slightly crumbly.)
3) Transfer dough to a work surface and knead gently until it comes together, about 30 seconds. Shape dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges. Place them about 2 inches apart on a prepared baking sheet. Bake until scones are light golden brown, 18 to 20 minutes. Remove with a metal spatula. These are best served fresh but can be made up to 2 days ahead. Wrap in foil and reheat in a 250 degree F oven for 10 minutes. Store in an airtight container. Yield: 12 scones.

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